Grilled Teriyaki Tuna and Mushroom Skewers

Homemade teriyaki sauce takes grilled fish to a new level
36 Ratings
100% would make again
Photo: Katie Foster/Tasting Table

Everything tastes better covered in teriyaki sauce, so you can imagine how much making it fresh can enhance a dish. This recipe from the Hungry Pigeon in Philadelphia for teriyaki sauce is used to glaze skewers of grilled tuna and shiitake mushrooms.

Cooking the mushrooms before grilling is the key to having them cook at the same time as the fish. You're looking just to sear the tuna and keep it rare in the center, so it should only cook for 2 minutes, not long enough for raw mushrooms. Just make sure you oil the grates of the grill in addition to the skewers to prevent sticking (not a fun way to start a dinner party).

To learn more, read "Night Shift."

Grilled Teriyaki Tuna and Mushroom Skewers

Recipe adapted from Scott Schroeder and Pat O'Malley, Hungry Pigeon, Philadelphia, PA

Yield: 4 to 6 servings

Prep Time: 20 minutes, plus cooling time

Cook Time: 15 minutes

Total Time: 35 minutes, plus cooling time


For the Teriyaki Sauce:

½ cup soy sauce

¼ cup water, plus ½ tablespoon, divided

2 tablespoons mirin

1 tablespoon light brown sugar

¼ cup granulated sugar

1 tablespoon cornstarch

½ tablespoon finely grated orange zest

2 garlic cloves, minced

One 1-inch piece ginger, peeled and grated

For the Skewers:

¼ cup olive oil, divided

14 ounces shiitake mushrooms

Two 1-pound tuna steaks, cut into 2-inch cubes

Bamboo skewers, soaked, for grilling


1. Make the teriyaki sauce: In a medium saucepan, bring the soy sauce, ½ cup of the water, the mirin, brown sugar and granulated. Meanwhile, mix together the remaining 2 tablespoons water with the cornstarch until smooth. Stir into the boiling sauce and stir until thickened, 2 minutes. Remove from the heat and stir in the remaining sauce ingredients. Let cool completely.

2. Make the skewers: In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until softened, but not fully cooked, 5 minutes. Let cool completely.

3. Using bamboo skewers, add 3 pieces of tuna with 3 shiitake caps, alternating between the two. Lay out the skewers on a baking sheet and drizzle with the remaining 2 tablespoons olive oil.

4. Light a grill. Add the skewers and glaze with some of the teriyaki sauce. Cook, turning as needed, until lightly charred, but still rare in the center, 2 minutes.

5. Transfer to a platter and drizzle with more teriyaki sauce, then serve.

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